Welcome back!
Something about chili makes my mouth water. It’s so versatile, and leftovers are even better. A few years ago a friend of mine, who hails from Texas, gave me a fantastic (and easy) recipe for chili. I took that recipe and morphed it a bit to suit our tastes. My husband likes stew that is “soupy”, which makes balancing flavor with a bit more liquid. I like it more on the chunky side, so this recipe is a compromise of the two. Try it out and see what you think.
Turkey & Bean Chili
1 lb. ground turkey
1 large onion, chopped
2 medium bell peppers, chopped (red or yellow)
2 garlic cloves, minced
3 15-oz cans diced tomatoes
1 15-oz tomato sauce
3 15-oz cans lower sodium beans, undrained (pinto, black or kidney)
3 T chili powder
4 T ground cumin
Salt & pepper to taste
Brown ground meat, onions, bell pepper and garlic in large dutch oven over medium heat until veggies are soft. Remove excess fat and add remaining ingredients, stir to combine.
To cook in oven: Cover pot and bake at 225 for 4-6 hours, stirring occasionally.
To cook in crock pot: Cook on high for 4-5 hours or low for 8-10 hours.
To serve, ladel over rice (or handful or corn chips) or into a bowl. Topping suggestions: chopped onion, sour cream and shredded cheddar or jack cheese. (We also make up a batch of corn bread.)
Other Chili recipes you might like:
Turkey Chili (Simple Recipes)
Chipotle Chili (Cooking with Amy)
Beef Chili with Chipotle Chilies and Cilantro (Epicurious)
{ 2 comments… read them below or add one }
Nice new website. It’s 11:18am and I’m now really hungry for lunch. I think I need to find somewhere to get some good chili.
Is there any topic you DON’T blog about? And yes, thank you, I am hungry now. You did your job, Brandie.
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